Red Beans and Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 cups cooked white rice, prepared separately
02 -
1 pound dried red beans, after soaking in water overnight
→ Holy Trinity and Aromatics
03 -
1 green bell pepper, chopped into pieces
04 -
3 minced garlic cloves
05 -
2 stalks of celery, diced small
06 -
1 medium onion, chopped finely
→ Meat and Liquids
07 -
4 cups of chicken broth
08 -
8 ounces of smoked sausage, cut into rounds
09 -
1 tablespoon of olive oil
→ Seasonings
10 -
1 bay leaf
11 -
1 teaspoon each of dried thyme and smoked paprika
12 -
2 teaspoons of Cajun spice blend
13 -
Salt and freshly ground black pepper, adjusted to your liking
14 -
Fresh parsley or chopped green onions for topping
# Instructions:
01 -
Warm olive oil over medium heat in a big Dutch oven. Toss in those diced onions, celery, and bell peppers. Let them cook until they soften up and smell amazing, about 5-7 minutes.
02 -
Stir in the minced garlic and sausage slices. Cook together until the sausage gets some light browning, and you catch a whiff of that garlic, about 2 minutes.
03 -
Add your soaked beans, chicken broth, and the seasonings - Cajun blend, thyme, paprika, bay leaf, salt, and pepper. Bring it all to a simmer.
04 -
Lower the heat, cover the pot, and let it simmer for 1.5 to 2 hours. Stir from time to time and make sure those beans have enough liquid to stay submerged.
05 -
Take out the bay leaf. Taste the mixture, and tweak the seasonings if needed. At this point, your beans should be creamy and soft.
06 -
Spoon the flavorful beans over the cooked rice. Sprinkle with some parsley or green onions to finish.
# Notes:
01 -
The flavor deepens overnight, so leftovers are even better.
02 -
Don't skip soaking the beans! It ensures even cooking and better texture.
03 -
Toss in some kale or spinach near the end of cooking for a nutritional boost.